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Pickled Salmon


You can make this dish two days before you plan to serve it and the salmon will absorb the marinade which will intensify the great flavor.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 tablespoon black peppercorns
  • 1 tablespoon pickling spice
  • 1 medium onion, diced
  • 1 lemon, sliced
  • 1 cup fresh dill
  • 2 cups water
  • ¾ cup sugar
  • 1¼ cup vinegar
  • 1 cup tomato sauce
  • 3 bay leaves
  • 8 pieces of salmon


1. Add all ingredients, except salmon, to a large sauté pan. Heat on medium-high until liquid comes to a boil. Continue to boil for 3 minutes.

2. Reduce heat to medium-low. Bring to a simmer, then add fish. Poach salmon for 10 to 15 minutes.

3. Remove from heat, and place fish in a dish along with cooking liquid. Let cool and refrigerate.

Recipe published in JOY of KOSHER with Jamie Geller magazine Bitayavon Winter 2011. Subscribe Now

Bitayavon Winter 2011